Lecho with zucchini for the winter in a slow cooker
An interesting recipe for lecho with zucchini for the winter.
For all lovers of lecho, we offer an interesting recipe for lecho with zucchini, and we will cook it in a slow cooker. There is nothing difficult in cooking lecho with zucchini for the winter in a slow cooker – cut, put in a slow cooker, pour into jars, twist – even a novice hostess can easily cope with such a task.
Look for more recipes for cooking in a slow cooker on the website multyvarka.com
Lecho with zucchini for the winter in a slow cooker – ingredients
- Zucchini – 300 g.
- Bulgarian pepper – 600 g.
- Tomatoes – 600 g.
- Carrots – 300 g.
- Onion – 300 g.
- Salt – 1.5 tbsp.
- Sugar – 2 tbsp.
- Vinegar 9% – 7-8 tsp
- Ground red pepper – to taste.
- Bay leaf – 3 pieces.
- Allspice – 3-4 peas.
- Vegetable oil – 140 ml.
Lecho with zucchini for the winter in a slow cooker – recipe
All vegetables are thoroughly washed and cleaned.
Three carrots on a coarse grater, put in a multicooker bowl.
Cut the pepper into strips, pour over the carrots.
Cut the zucchini and onions thinly (rings, half rings, quarters, as you like), pour into the multicooker bowl.
Close the lid of the multicooker, set the “Stewing” mode for 1.5-2 hours (focus on the power of your multicooker).
Watch the video recipe: Cherries in their own juice.
After 30 minutes from the start of stewing, add ground tomatoes, salt and pepper.
20-30 minutes before the end of cooking, add bay leaf, peppercorns, vinegar.
After the beep, pour the lecho into sterilized jars, hermetically close the lids. Turn the jars upside down, wrap them with a warm blanket, leave to cool completely.
Tasty!
